HAM & CHEESE STRATA WITH SUN-DRIED TOMATOES
Brimming with ham, cheese and sun-dried tomatoes, this pretty breakfast casserole feeds a crowd while adding visual appeal to your brunch's spread. It's elegant comfort food at its best.-Kim Deane, Fenton, Missouri
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mix ham, tomatoes, parsley and chives. In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, ham mixture and cheese. Repeat layers., In a large bowl, whisk eggs, milk, cream and seasonings; pour over layers. Drizzle with melted butter. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 336 calories, Fat 17g fat (9g saturated fat), Cholesterol 256mg cholesterol, Sodium 895mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
HAM 'N' CHEESE STRATA
Our daughter wouldn't mind if I made this Ham 'n' Cheese Strata every weekend! I do prepare it for each holiday, serving it alongside fresh cinnamon buns and a fruit salad. -Marilyn Kroeker, Steinbach, Manitoba
Provided by Taste of Home
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- Arrange six slices of bread in the bottom of a greased 13x9-in. baking dish. Top with ham and cheese. Cover with remaining bread. , In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and cayenne. Stir in onion and green pepper; pour over all. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour butter over bread; sprinkle with cornflakes. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 375 calories, Fat 19g fat (11g saturated fat), Cholesterol 197mg cholesterol, Sodium 1081mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 23g protein.
CHEESE STRATA WITH HAM AND TOMATOES
Provided by Food Network Kitchen
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter.
- In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the ham, tomatoes, parsley, and chives.
- To make the strata: Scatter a 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture. Repeat. Top with a final layer of bread and remaining cheese.
- Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the strata. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving.
- Yield: 6 to 8 servings
- Preheat oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a baking sheet. Sprinkle with the salt. Dry in oven until slightly shriveled but still plump, about 5 to 6 hours.
- If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days. Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks.
- Yield: about 2 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved
TOMATO-CHEDDAR STRATA
Fill this sourdough strata with sun-dried tomatoes, Cheddar and scallions.
Provided by Food Network Kitchen
Time 9h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Butter a 9-by-13-inch baking dish.
- Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the sun-dried tomatoes and scallions. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
CHEESE STRATA WITH HAM AND TOMATOES
Steps:
- Butter a 3-quart gratin dish or casserole. Whisk eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne pepper in a large bowl. Toss ham, tomatoes, parsley, and chives together in a small bowl.
- Scatter 1/2 cup of cheese into prepared dish. Layer with 1/3 of bread and half of ham mixture. Repeat. Top strata with a final layer of bread and remaining 1 cup cheese.
- Pour egg mixture over top of dish and gently press to make moistened all bread layers. Drizzle with melted butter, cover strata with plastic wrap, and refrigerate for 1 hour or up to overnight.
- Preheat to 350 degrees F. Bake strata, on middle oven rack, uncovered, until slightly puffed and golden brown, about 45 minutes. Let rest 10 minutes before serving.
- Preheat oven to 250 degrees F.
- Arrange tomatoes, cut side up, in a single layer on a parchment-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours.
- If not using immediately, refrigerate dried tomatoes, covered, up to 4 days. Or, if desired, layer tomatoes with herb sprigs and add olive oil. Refrigerate, covered, for up to 2 weeks.
Nutrition Facts : Calories 570, Fat 35 grams, SaturatedFat 16 grams, Cholesterol 385 milligrams, Sodium 890 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 27 grams
HAM AND CHEESE STRATA
This recipe comes from Food & Wine magazine (1997). The recipe is credited to Diana Sturgis. I don't usually add the sun dried tomatoes, but I included them since they were in the original recipe. We usually have this for dinner, but it could be a great brunch recipe as well. The left overs are fantastic served cold. This is a delicious use of left-over ham.
Provided by Mommy2two
Categories Brunch
Time 30m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees.
- In a large bowl whisk together the eggs, milk, salt, and pepper.
- Stir in the bread cubes until evenly moist.
- Stir in the cheese, ham, tomatoes, and 1/4 cup of the chives.
- Butter a 9x12-inch baking dish, pour the strata mixture into the dish.
- Sprinkle the cheddar cheese on top, and bake about 20 minutes, or until puffed and golden.
- Let cool slightly, sprinkle with the remaining chives, and serve.
Nutrition Facts : Calories 375, Fat 24.7, SaturatedFat 13.1, Cholesterol 326.7, Sodium 1291.6, Carbohydrate 6.9, Fiber 0.7, Sugar 2.7, Protein 30.6
SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES
An incredible alternative to Lasagna. You will not believe how light and puffy it bakes up. Never any thrown away. Actually better the next day in my opinion as the ingredients blend. Instead of crustless white bread I usually use Italian bread just broken into small pieces. I believe I obtained this recipe from Bon Apetit a few years ago.
Provided by Ron Merlin
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in medium bowl.
- Pour enough boiling water over to cover.
- Let stand until softened, about 15 minutes.
- Drain.
- Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes.
- Using slotted spoon, transfer sausage to paper towels and drain well.
- Butter 13x9x2-inch glass baking dish.
- Whisk milk, eggs, thyme, salt and pepper in large bowl to blend.
- Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend.
- Transfer to prepared dish.
- Cover and refrigerate at least 4 hours or overnight.
- Preheat oven to 375°F.
- Bake strata uncovered until puffed and golden brown, about 45 minutes.
- Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes.
- Transfer pan to rack and cool 5 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 461.8, Fat 26.6, SaturatedFat 11.2, Cholesterol 267.2, Sodium 1560.1, Carbohydrate 28.1, Fiber 1.5, Sugar 4.1, Protein 26.6
TOMATO, HAM AND CHEESE BAKE
A great supper dish with a green salad and a glass of Pinot Grigio. Add this to your buffet dinner or potluck supper
Provided by Lorac
Categories Ham
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Combine ham, mayo, and parsley.
- In a separate bowl, combine breadcrumbs, cheese and melted butter.
- In a greased 9x13-inch baking dish, place 1/3 of the tomatoes, top with 1/3 of the ham mixture, cover with 1/3 of the breadcrumb mixture.
- Repeat process, creating 2 more layers.
- Bake 45-50 minutes until golden brown and bubbling.
- Let sit 10 minutes before serving.
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